Recipe: Protein Packed Lentil and Grain Salad

INGREDIENTS

• 1 cup French lentils rinsed and picked 
• 1 cup uncooked farro 
• 1 tablespoon extra-virgin olive oil 
• 1 medium bunch curly kale, stems removed and finely chopped 
• ½ small red cabbage, chopped 
• 4 green onions, chopped 
• 3 cloves garlic, grated 
• 1/3 cup pepitas 
• 2 tablespoons hemp hearts
• 1½ tablespoons capers
• ½ cup tahini 
• 3 tablespoons balsamic vinegar 
• 2 teaspoons Dijon mustard
• 2 teaspoons maple syrup 
• 1 teaspoon garlic powder 
• 2 teaspoons dried Italian herb blend
• 6 tablespoons cold water 
• 2 lemons, juiced

INSTRUCTIONS

1. Cook the lentils and farro separately according to the package directions. Strain in a large fine mesh strainer and run under cold water. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add the chopped kale, cabbage, and green onion to a large saucepan. Cook for about three minutes, until just wilted.
3. Combine the cooked lentils, farro, veggies, pumpkin seeds, hemp hearts, and capers in a large bowl
4. Combine the tahini, balsamic vinegar, Dijon, maple syrup, garlic powder, and herbs in a medium bowl or jar with a tight-fitting lid. Whisk well (or shake) until the tahini starts to seize.
5. Add the cold water, 2 tablespoons at a time. Add fresh lemon juice to taste